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Paneer Quinoa Bowl

This protein-packed paneer quinoa bowl is a healthy and flavourful vegetarian meal made with grilled paneer, quinoa, fresh vegetables, sweet corn, and a lemon-olive oil dressing. It is perfect for a quick, balanced lunch or dinner.
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Servings2 people (Makes: 2 cups)
Ingredients Method Notes

Ingredients

  • 25 g / 2 tbsp quinoa
  • 45 g / 5 cherry tomatoes, halved
  • 75 g / ½ English cucumber, chopped
  • 25 g / ⅓ green capsicum, chopped
  • 20 g / ½ red onion (small), sliced
  • 25 g / 2 tbsp sweet corn
  • 10 g / 3 tsp feta cheese, crumbled
For grilled paneer
  • 75 g paneer, halved
  • ½ tsp extra-virgin olive oil
  • Salt to taste
  • ¼ tsp red chilli powder
For salad dressing
  • 2 tsp extra-virgin olive oil
  • 2 tsp lemon juice
  • Salt to taste
  • Black pepper to taste

Method
 

Cooking the Quinoa
  1. Rinse the quinoa thoroughly and drain well.
  2. Add ½ cup of water to a pressure cooker and bring it to a boil on high flame.
  3. Add the rinsed quinoa to the boiling water.
  4. Pressure cook for 3 whistles.
  5. If any water remains, cook uncovered for a few minutes until the quinoa turns dry and fluffy.
Boiling the Sweet Corn
  1. Bring enough water to a boil in a pan.
  2. Add sweet corn to the hot water.
  3. Boil on high flame for about 5 minutes or until tender.
  4. Drain and keep aside 2 tablespoons of boiled corn for the bowl.
Grilling the Paneer
  1. Lightly coat the paneer pieces with olive oil.
  2. Season with salt and red chilli powder, rubbing the spices evenly over the paneer.
  3. Marinate for about 30 minutes.
  4. Grill or pan-sear the paneer on each side until lightly golden.
Preparing the salad dressing
  1. In a small bowl, whisk together olive oil, lemon juice, salt, and black pepper until well combined.
Assembling the Bowl
  1. In a large mixing bowl, combine cooked quinoa, grilled paneer, cherry tomatoes, cucumber, capsicum, red onion, boiled sweet corn, and feta cheese.
  2. Pour over the dressing and toss gently until everything is evenly coated. Serve fresh.

Notes

  • Rinse quinoa well to remove bitterness.
  • Allow quinoa to cool completely before mixing to keep the salad fresh and non-mushy.
  • Feta cheese is naturally salty, so adjust the added salt carefully.
  • Adjust lemon juice and spices to suit personal taste.
  • This bowl can be enjoyed warm or chilled, making it meal-prep friendly.